Sashimi of mulloway with a sesame-citrus dressing, edamame and seaweed

AT A GLANCE

  • Serves 6 people

If you can find yuzu juice, use it in place of the lemon juice for a brighter, more Japanese dressing.

  • 200 gm sashimi-grade mulloway
  • 130 gm (1 cup) podded frozen edamame, defrosted
  • 1 tsp black sesame seeds
  • To serve: thinly sliced toasted nori
  •  
  • Sesame-citrus dressing
  • 2 tbsp light soy sauce, such as Healthy Boy
  • 3 tsp toasted sesame oil
  • 1 tbsp lemon juice
01   For sesame-citrus dressing, combine ingredients in a bowl, season to taste and set aside.
02   Thinly slice mulloway across the grain and place on a chilled plate. Scatter with edamame and black sesame seeds, drizzle the dressing over, then scatter with toasted nori and serve.

Topics:

SNACK, SEAFOOD, FISH, APPETISER, FAST, JAPANESE, MULLOWAY, SUMMER

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

CLAIRE DELMAR

Drinking Suggestion:

FINE DAIGINJO SAKE. , suggested by MAX ALLEN

FEATURED IN

Feb 2014

Feb 2014

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